รูปแบบการถ่ายโอนความรู้ในอุตสาหกรรมผลไม้แปรรูปตามนโยบายส่งเสริมอุตสาหกรรม 4.0

-

Abstract

This research aimed (1) to analyze the current conditions and factors related to knowledge  transfer in the Processed Fruit Industry based on the Industry 4.0 Promotion Policy and (2) To present knowledge transfer model in the processed fruit industry based on the Industry 4.0 Promotion Policy. A mixed-methods research was employed. The population was 139 small and medium enterprises (SMEs) from 5 region which produced the processed fruits from 7 major economic fruits, namely Durian, Mangosteen, Rambutan, Lychee, Longan, Longkong, Mango, including 20 government agencies related to the processed fruit. The research tool was a questionnaire. Statistics used in data analysis include percentage. The informants were 12 freeze-dried fruit-producing SMEs and 8 government agency representatives related to the processed fruits. In-depth interviews, focus group discussions, and content analysis were used. The results were 1) Most SMEs’ current conditions had limitations in term of their existing knowledge and sought knowledge by themselves or received knowledge from family members more than receiving knowledge from relevant government agencies, and also found processed fruits produced by freeze-drying were very popular among foreign customers and were production knowledge that entrepreneurs needed from the agencies because it was the technological knowledge that helped creating added value, product quality, safety for consumers and creating competitive opportunities for processed fruit SMEs. Entrepreneurs were also interested in eco-friendly knowledge transfer. Nevertheless, it was found knowledge transfer of freeze-drying from the agencies to processed fruit SMEs was at low level. Moreover, the agencies gave little importance to eco-friendly knowledge transfer. The related factors included method of knowledge transfer, information systems, network, monitoring and initiation before knowledge transfer. 2) Knowledge transfer model was IMMUNE. It consisted of 6 elements namely  (I) Initiation, (M) Methods of knowledge transfer, (M) Monitoring, (U) User Satisfaction, (N) Network and (E) Eco-friendly.